Mushroom Marinara is a delicious and simple combination of the the most basic ingredients, onions, garlic and mushrooms. There's a meaty richness from the mushrooms and delicate Italian influence with the oregano and black pepper. It doesn't get any better than this!
Pasta Marinara with Mushrooms (Serves 4)
- 1 tablespoon avocado oil, (optional, replace with 2-3 tablespoons filtered water)
- 1 large onion, diced
- 4 garlic cloves, minced
- 16 mushrooms, sliced
- 1 tablespoon dried oregano
- ½ teaspoon sea salt, (optional, replace with 1 tablespoon sumac)
- 1/8 teaspoon ground black pepper
- 28 oz. can Muir Glen Crushed Fire Roasted Tomatoes
- 1 package of brown rice spiral pasta
- Optional additions:
- 3 Roma tomatoes, diced
- 1 red pepper, diced
Add oil or filtered water, onion, garlic and mushrooms, oregano, salt or sumac and pepper to a large skillet. Cook on medium heat stirring frequently.
When vegetables are soft, add tomatoes and continue to cook on low heat for 15 to 20 minutes. To make a richer dish, add the optional Roma tomatoes and red pepper now also.
Cook pasta according to directions. Drain and serve in plates or bowls.
Ladle Marinara Sauce over pasta and top with Vegan Parmesan cheese (Recipe below).
Cashew Parmesan Cheese
- ¼ cup sesame seeds
- ¼ cup cashews
- ½ cup nutritional yeast
- ½ tsp sea salt, (optional, replace with 1 tablespoon sumac)
- ¼ tsp caraway seeds
- ¼ tsp fennel seeds
Add all ingredients to a blender and blend on high until you have the coarseness you like. Don't over-blend or it comes out like flour.
Note: if you’d like a little richer taste, you can roast the seeds and nuts in the oven for 10 minutes at 400º.